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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Discover the enchanting versatility of Crazy Cookie Dough Recipe With Endless Mix-ins—a fail-proof recipe that unleashes unlimited cookie possibilities. Crafted with precision using brown sugar, white sugar, melted butter, and salt, it guarantees bakery-quality delights. Elevate any moment with the comforting aroma of freshly baked homemade cookies.
- Create a variety of decadent cookie flavors effortlessly with pantry staples.
- Enjoy consistent, professional-quality results with every batch.
- Indulge in cookies that are crispy around the edges, buttery throughout, and chewy gooey in the center.
There is just nothing like a homemade, fresh-out-of-the-oven cookie. From the smell that fills the house to that warm and fuzzy comfort we get from knowing we have a full cookie jar, there is just nothing like it. Similar to our idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, we’ve created one truly crazy, easy Cookie Dough Recipe for countless delicious cookie recipes!
IMPORTANT NOTE: This recipe was improved and updated on 6/27/2024, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, clearer instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is a Crazy Cookie Dough Recipe With Endless Mix-ins?
- Tools You Need
- Key Ingredients for Basic Cookie Dough
- How to Make Crazy Cookie Dough Recipe with Endless Mix-ins?
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- My cookies spread too much. What did I do wrong?
- My cookies didn’t flatten. What did I do wrong?
- FAQs
- More Crazy Recipes
What is a Crazy Cookie Dough Recipe With Endless Mix-ins?
A Crazy Cookie Dough Recipe With Endless Mix-ins is a versatile base that lets you customize cookies with a variety of ingredients. This dough typically includes flour, sugars, butter, eggs, and vanilla extract. Here’s how it works:
- Add your favorite mix-ins like chocolate chips, nuts, or dried fruit.
- Customize flavors with spices, extracts, or flavored chips such as peanut butter chips.
- Create cookies with unique and perfect texture and tastes to suit any occasion.
Tools You Need
- Measuring cups and measuring spoons
- Measuring jugs
- Mixing bowls
- Spatula
- Whisk
- Parchment paper
- Cookie baking sheet
Key Ingredients for Crazy Cookie Dough
Crazy Cookie Base Dough
-
Butter
- Butter provides fat for flavor and texture. When melted and cooled, it helps create a chewy texture in the cookies.
- Either salted butter or unsalted butter will work.
- Alternatives are an equal amount of margarine, vegetable shortening, or Coconut oil. Surprisingly, olive oil will enrich the cookie flavors and enhance the texture: The Internet’s Best Chewy Chocolate Chip Cookies.
-
Dark brown sugar
- Dark brown sugar adds moisture, chewiness, and a rich flavor to the cookies due to its higher molasses content compared to other sugars.
- Alternatively, check out our Homemade Brown Sugar Recipe to make and customize it!
-
Granulated sugar
- Granulated sugar, also known as white sugar, provides sweetness and contributes to the spread and texture of the cookies. It also helps with browning during baking.
- Refer to our Sugar Substitute Chart for alternatives. Note that sugar-free sugar substitutes are not able to caramelize hence will affect cookies’ taste and textures.
-
Eggs
- Eggs act as a binder to hold the dough together and provide structure. They also add moisture and richness to the cookies.
- To replace eggs, you can use flax eggs or condensed milk from our Egg Substitute Chart.
-
Vanilla extract
- Vanilla extract enhances the flavor of the cookies with its warm, aromatic notes, balancing the sweetness of the sugars.
-
All-purpose flour
- All-purpose flour, also known as “plain flour”, provides structure and stability to the dough.
- It contains around 9-11% protein content to yield gluten, which gives cookies their chewy or crispy texture, depending on how the dough is handled.
- For gluten-free cookies, try our Easy Almond FlourBaking Mix or use other gluten-free flours .
-
Baking soda
- Baking soda acts as a leavening agent, causing the cookies to rise and spread during baking.
- It reacts with the acidic ingredients in the dough (such as eggs, brown sugar or cocoa powder) to produce carbon dioxide gas, which creates air pockets and makes the cookies light and tender.
- Baking powder can not replace baking soda to yield a similar result.
-
Salt
- Salt enhances the flavor of the cookies and balances the sweetness.
- It also strengthens the gluten in the flour, helping to provide structure and texture to the cookies.
Mix-ins (for one cookie of ¼ cup of cookie base dough)
-
Classic Chocolate Chip Cookie
- 1 generous tablespoon dark chocolate, roughly chopped
- Chocolate with a cocoa solid percentage of at least 72% will give you that perfect bittersweet richness for your chocolate chip cookie dough.
-
Oatmeal Raisin Cookie
- 2 heaped teaspoons rolled oats
- 1 tablespoon raisins
-
Double Chocolate Cookie
- 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate, roughly chopped
-
Peanut Butter Cookie
- 1 tablespoon smooth or chunky peanut butter.
- 1 tablespoon peanuts, roasted, chopped for extra crunch.
-
Chocolate Hazelnut Cookie
- 1 tablespoon hazelnut-chocolate spread(like Nutella)
- 1 tablespoon hazelnuts, chopped
-
S’more Cookie
- 1 tablespoonmini marshmallows
- 1 tablespoongraham crackers,crushed
- 1 tablespoonchocolate, roughly chopped
-
Salted Caramel Cookie
- 4 chewy caramel candies, roughly chopped
- 1 pinch flaky sea salt
-
Birthday Cake Cookie
- 2 heaped teaspoons rainbow sprinkles
- 2 heaped teaspoons white chocolate chips
How to Make Cookie Dough Recipe With Endless Mix-ins?
Make the Cookie Dough Base
-
Combine the wet ingredients and fat: In a large bowl, whisk together the melted butter, both sugars, eggs and vanilla extract.
-
Combine the dry ingredients: a separate bowl, mix together the flour, baking soda and salt.
-
Combine: Add the flour mixture to the wet and stir with a spatula to form your cookie dough. It will be very soft. IMPORTANT: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding to avoid overspreading when baking.
-
Scoop individual cookie balls: Using a ¼ cup measure, divide the cookie dough base into 14 portions, weighing about 2 ½ oz (71 g) each.
Add in your mix-ins
-
For each flavor, make a well in the center of a portion of dough. Add the mix-ins of your choice and fold the dough over itself a few times to ensure that the ingredients are incorporated, then roll into a ball. (For the Salted Caramel Cookie, knead in the caramel, then sprinkle the salt on top of the cookie dough ball.)
-
If the dough becomes very soft as you knead in the mix-ins, refrigerate for 30 minutes before baking.
Bake the cookies
-
Set the oven to convection and preheat to 350ºF (180°C). Line two cookie sheets with parchment paper.
-
Place the cookies 4-inches (10 cm) apart on the prepared baking sheets.
-
Bake for roughly 12 minutes or until the cookies are a little doughy in the center but nicely browned around the edges.
-
Let cool on the sheet for 5 minutes then enjoy.
Gemma’s Pro Chef Tips
- This dough is very soft when you first mix it up. Be sure to factor in at least two hours of chilling time before you add your mix-ins and bake or they may spread too much.
- Do not flatten the cookie dough balls! Leave them to bake as a rounded scoop of dough. This will also ensure your cookies don’t spread out too much.
- If you don’t have a convection setting on your oven, set the temperature to 375°F (190°C) and bake the pans of cookies one tray at a time in conventional ovens.
- Do not overbake these cookies. The centers should be slightly raw – they will set with the residual heat from the pan and this will keep them crispy on the outside and nice and gooey on the inside.
- Try the Pan Bang trick: as soon as you pull the cookies out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle, leaving you with lovely, ripples and cracks on your cookie.
- If you double or triple this recipe, a stand mixer will make the work easier.
- Pair your cookies with our ice cream and other frozen desserts for this summer!
- Get creative and try inventing your own Crazy Cookie! And be sure to share your pictures and ideas below!
Make Ahead and Storage Instructions
- Store cooled baked cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, the raw dough can be scooped and frozen for up to 6 weeks, either with or without the mix-ins. Allow to sit at room temperature for 30 minutes before baking. Check out this article for more detailed information about freezing cookie dough.
My cookies spread too much. What did I do wrong?
- Flours don’t absorb liquid equally. Use up to 3/4 in one go and adjust it accordingly to reach the same consistency as the recipe.
- In recipes requiring softened butter, make sure your butter is not too soft or over-whipped so the fat won’t get separated leading to a flat greasy result. “creaming” means mixing butter and sugar together until the mixture is light and fluffy.
- DO NOT over-mix. Make sure all ingredients are at room temperature. Mix ingredients until JUST combined. Over-mixing will separate fat from butter or oil causing the cookie spread out during baking.
- Chilling cookie dough enhances flavors and stabilizes dough to prevent cookies from spreading out.
- Preheat your oven, the moment you put your cookies in, they start to rise. Imagine melting chocolate on the stovetop on low heat, you wouldn’t want the low heat to cause your cool cookie dough to melt slowly.
My cookies didn’t flatten. What did I do wrong?
- Your dough might have been on the dry side. Flour in different places behaves in different ways, depending on how, where, when, and the type of wheat grain being milled. They absorb liquid differently. You may need more or less.
- You might have over-handled the dough which strengthened the gluten to prevent them from spreading. Make sure all ingredients are at room temperature and mix until just combined.
- The butter may have needed to be softened more. The softer the butter, the more the cookies will spread. I don’t recommend using melted butter though since the cookies may spread too much.
FAQs
Why Do You Need To Chill Your Cookie Dough?
After the dough has come together and you have folded in your add-ins, pop the cookies in the fridge for a minimum of 30 minutes. This allows the flavors of the cookie to marry and develop, prevents the cookies from spreading, and creates a crisp outer edge and chewy soft center.
Can You Freeze Cookie Dough?
One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up, I scoop the entire batch into heaped tablespoons and place them on a baking tray. From there, you can cover the cookies in cling wrap and freeze them for up to 1 month.
What is “aging” a cookie dough?
We always recommend ‘aging’ your cookie doughs.
- It improves on flavor, texture and look of your cookie.
- Simply make your dough and chill it in the fridge (or freezer) for a day or even up to a few weeks.
- During the ‘aging’ process your dough becomes more concentrated and the flavor improves. Also aging often yields you a lovely cookie with crackle and crinkles on the top.
For more cookie-baking questions, check out our comprehensive Cookie Baking Q&A post.
Get More Crazy Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
IMPORTANT NOTE: This recipe was improved and updated on 6/27/2024, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, clearer instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Crazy Cookie Dough Recipe With Endless Mix-ins
Craft the ultimate Cookie Dough Recipe for chewy cookies with endless mix-ins like chocolate chip, oatmeal raisin, peanut butter, and more.
Servings: 14 cookies
Craft the ultimate Cookie Dough Recipe for chewy cookies with endless mix-ins like chocolate chip, oatmeal raisin, peanut butter, and more.
Servings: 14 cookies
Ingredients
Crazy Cookie Dough Base Recipe
- 1 cup (8 oz/225 g) butter, melted and cooled
- 1 ¼ cups (7 ½ oz/213 g) dark brown sugar
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (12 ½ oz/355 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Classic Chocolate Chip Cookie
- 1 generous tablespoon dark chocolate, roughly chopped
Oatmeal Raisin Cookie
- 2 heaped teaspoons rolled oats
- 1 tablespoon raisins
Double Chocolate Cookie
- 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate, roughly chopped
Peanut Butter Cookie
- 1 tablespoon peanut butter
- 1 tablespoon peanuts, chopped
Chocolate Hazelnut Cookie
- 1 tablespoon hazelnut-chocolate spread (like Nutella)
- 1 tablespoon hazelnuts, chopped
S'more Cookie
- 1 tablespoon mini marshmallows
- 1 tablespoon graham crackers, crushed
- 1 tablespoon chocolate, roughly chopped
Salted Caramel Cookie
- 4 chewy caramel candies, roughly chopped
- 1 pinch flaky sea salt
Birthday Cake Cookie
- 2 heaped teaspoons rainbow sprinkles
- 2 heaped teaspoons white chocolate chips
Instructions
Make the Cookie Dough Base
- In a large bowl, whisk together the melted butter, both sugars, eggs and vanilla extract.
- In a separate bowl, mix together the flour, baking soda and salt.
- Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. It will be very soft.
- IMPORTANT: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding to avoid overspreading when baking.
- Using a ¼ cup measure, divide the cookie dough base into 14 portions, weighing about 2 ½ oz (71 g) each.
Add in your mix-ins
- For each flavor, make a well in the center of a portion of dough. Add the mix-ins of your choice and fold the dough over itself a few times to ensure that the ingredients are incorporated, then roll into a ball. (For the Salted Caramel Cookie, knead in the caramel, then sprinkle the salt on top of the cookie dough ball.)
- If the dough becomes very soft as you knead in the mix-ins, refrigerate for 30 minutes before baking.
Bake the cookies
- Set the oven to convection and preheat to 350ºF (180°C). Line two baking sheets with parchment paper.
- Place the cookies 4-inches (10 cm) apart on the prepared baking sheets.
- Bake for roughly 12 minutes or until the cookies are a little doughy in the center but nicely browned around the edges.
- Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.
Recipe Notes
- This dough is very soft when you first mix it up. Be sure to factor in at least two hours of chilling time before you add your mix-ins and bake or they may spread too much.
- Do not flatten the cookie dough balls! Leave them to bake as a rounded scoop of dough. This will also ensure your cookies don’t spread out too much.
- If you don’t have a convection setting on your oven, set the temperature to 375°F (190°C) and bake the pans of cookies one tray at a time in conventional ovens.
- Do not overbake these cookies. The centers should be slightly raw – they will set with the residual heat from the pan and this will keep them crispy on the outside and nice and gooey on the inside.
- Try the Pan Bang trick: as soon as you pull the cookies out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle, leaving you with lovely, ripples and cracks on your cookie.
- If you double or triple this recipe, a stand mixer will make the work easier.
- Pair your cookies with our ice cream and other frozen desserts for this summer!
- Get creative and try inventing your own Crazy Cookie! And be sure to share your pictures and ideas below!
TRY MY CRAZY BREAD DOUGH RECIPE
Hi Gemma,
I hope you and your family are well. I love this recipe, we make it a few times a month. But uhh, I have a question, My batter came out crumbly this time,I am not sure why. Do you think I over mixed? Is there a way to fix this? Thank you soo much for your time
Thank you Gemma, these are delicious! Just gave some as a gift, and I may be selling some in the near future. Note – Holding Cookie Shape: The double chocolate held their shape nicely because of the extra powder, but the others were very melty. To fix, I simply added the same amount of extra flour to the chocolate chip as I did cocoa powder for the double chocolate, and it gave them just the right stiffness to hold a nice shape 🙂 I did split the batch into two, as I knew I wanted just two, and then mixed… Read more »
I love
I am 10 years old and 2 years ago is when I found my hobby in cooking and baking I hope I can learn a lot from you. By.
i totally loved this recipe the only thing was that the dough was a little dry but still totally delicious.
Best cookies ever! I made two batches of dough and split them into several smaller bowls. I did chocolate, white chocolate, dried cherries, caramel, butterscotch and my favorite was like the Starbucks peppermint mocha coffee. For that I used espresso chips, Jr. Mints and white chocolate chips.
This is my basic cookie dough recipe too (well, almost – I use 3/4 cup each of white and brown sugar so mine is a bit less sweet than yours and I do not melt my butter I just bring it to soft room temp). But I just love it as a base recipe. 🙂
Totally delicious. Just made them with my 3 yr old daughter and everyone in the family has gobbled them up! We used a combination of dark and white chocolate chips.
I have been looking for this recipe for ages, I had one almost identical to it. and it got messed up to the point I couldn’t read it anymore, Thank You so much for letting me find it and print it. My girls are all going to go crazy over them as they all have a favorite cookie each, and with this recipe I can make all of them happy, Thank You
I just made a single batch of these cookies. I made chocolate chip walnut! They are super good, but I have 40 cookies! Definitely makes more than the 10-12 Gemma says in anither comment. I used a standard size cookie scoop.
I reduced heat to 350 on my nonstick pan and baked 9mins. Also, I am going to 1/2 the amount of vanilla in them next time I make them.
Thanks for the great recipe Gemma!
Thank you so much Jemma you are amazing. I wish I can open a bakery when I grow up.